pastry

Valrhona C³ Pastry Competition at ICC
by Rebecca Cohen
Antoinette Bruno
April 2015

Biography

Recipe

Restaurant

How does a Yankee chef, Boston born and bred, become a Southern sweets aficionado without ever crossing the Mason Dixon?

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by Rebecca Cohen
Aliza Elizarov
March 2015

Recipes

Restaurant

Gluten free. The dread phrase strikes fear into the hearts of even the staunchest pastry chefs, eliciting responses from horror to bafflement, disgust to indignation.

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by Joe Sevier
Aliza Elizarov
February 2015

Recipe

Restaurant

“Not without salt!” It’s the manifesto of many chefs. But for Brian Mercury, upon reading former Spago Pastry Chef Ashley Rodriguez’s blog of the same name, it turned out to be a calling.

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Interview with Washington, D.C. Area Rising Star Pastry Chef Sarah Malphrus of Woodberry Kitchen

MD: What are you most proud of in your career?
SM:
Getting to be a part of Woodberry and this amazing thing Spike is doing. I'm proud of that.

November 2014

Restaurant

Start here for your holiday dessert inspiration.

by Rebecca Cohen
Antoinette Bruno
October 2014

Biography

Recipe

Restaurant

It looks like tulle and tastes like cool joy. Pastry Chef Rick Billings first became infatuated with Taiwanese shaved ice last year when he came across it in Los Angeles.

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by Rebecca Cohen
Antoinette Bruno

Recipe

Restaurant

  • Patina Restaurant Group
    1150 South Olive Street
    Los Angeles, CA
    (213) 814-3028
    www.patinagroup.com

There’s no wheat in “gluten free,” but there is money. The health-conscious consumer market has grown exponentially over the last decade.

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